make sauce 1st & fridge until baklava pulled from over. (i increased sauce by 1/4, not 1/2.) mix 1.5 cups nuts, 1/3 cup sugar & 1 tsp cinnamon in small bowl & set aside. completely melt 1 cup butter & set aside in small bowl w/ basting brush. don't butter 9x13 pan, nonstick cooking spray sides/bottom - it's easier. if your 16 oz box of phyllo dough comes in 2 8 oz sealed packages, no need to cut it - fits perfectly. no need to cover dough w/ anything while working if you set up everything in advance - it won't have time to dry out. set aside 6 - 8 sheets dough for topping & start making layers as follows: 2 sheets dough, LIGHTLY brushed w/ melted butter (just enough to wet it or it will be soggy), 1-2 tbsp nut mixture sprinkled across it (yes after every 2 sheets, not just after every 8 sets of 2 sheets - hence the extra nuts/sugar). butter and nut mixture may not look like enough per layer but it is. then repeat: dough, butter, nut mixture until only 6-8 top sheets remain. top it with them. only cut 1/2 down into baklava before baking (so when sauce is added it won't run to & pool at the bottom but will soak more evenly into finished product). bake @ 325 degrees F just until top is golden/crisp. remove baklava from oven & sauce from fridge. pour cold sauce over hot baklava & let sit for 10 minutes (to let sauce soak into layers). finish cutting through & serve! cashews work great! husband's boss said he loves expensive restaurant baklava & this was better than he's ever had!
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make sauce 1st & fridge until baklava pulled from over. (i increased sauce by 1/4, not 1/2.)...